CARAMEL DUMPLINGS RECIPE: HOW TO MAKE IT
My family just loves these tender dumplings in the sweet, rich sauce. I love them because they turn out wonderful every time I make them, which is a lot! —Faye Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat the butter, brown sugar and water to boiling. Reduce heat to simmer. , Meanwhile, combine the dumpling ingredients; add apple if desired. Drop by tablespoonfuls into the simmering sauce. Cover tightly and simmer for 20 minutes. Do not lift lid. If desired, serve warm with vanilla ice cream.
Nutrition Facts : Calories 336 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 329mg sodium, CarbohydrateContent 68g carbohydrate (53g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
SWEET GERMAN DUMPLINGS (DAMPFNUDEL) RECIPE | BBC GOOD FOOD
Dessert German-style, these little dumplings, or 'dampfnudel', can be sweet or savoury. Ours are poached to perfection and bathed in vanilla custard - a comfort-food classic
Provided by Good Food team
Categories Dessert
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 8
Number Of Ingredients 14
Steps:
- To make the dumplings, heat the milk to lukewarm. Be careful not to go any hotter or you risk destroying the yeast. Stir in 1 teaspoon of the sugar and the dried yeast and leave in a warm place for 10 minutes until bubbles begin to appear on the surface.
- In a large mixing bowl, combine the flour, the remaining sugar, egg, melted butter and the yeast mixture. Stir together with a wooden spoon at first, then using your hands once the dough starts to come together in a ball. Tip out onto a lightly floured work surface and knead for about 5 minutes until the dough is smooth and springy.
- Put the dough in a greased bowl, cover with cling film, and leave to rise somewhere warm for 1 hour, or until doubled in size.
- While the dough is proving, make the vanilla sauce. Put the milk and vanilla seeds in a saucepan and warm gently. In a separate bowl, whisk together the egg yolks and sugar. Pour the warm milk onto the egg yolk mixture, whisk everything together, then return the mixture to the pan and heat very gently, stirring all the time, until the mixture thickens. This might take up to 20 minutes over a low heat, so to speed things up, you could slake 2 teaspoons of cornflour with a splash of water, stir together, then add it to the sauce. Keep cooking until it has thickened to your liking.
- When the dough has almost finished proving, prepare the poaching liquid. Put the milk, sugar and butter in a large saucepan or deep sided frying pan, with a tight-fitting lid and heat until the butter has melted and the sugar is dissolved.
- Divide the dough into 8 equal portions and shape each portion into a ball, being careful to tuck the seams in underneath so you have a smooth top to each ball. Pop the dumplings into the poaching liquid, making sure they are all sitting on the base of the pan with a little space in between each dumpling, and put the lid on and don't remove it for the first 25 minutes of cooking time. Keep the heat low under the pan so the dumplings are poaching. After 25 minutes, check the tops of the dumplings feel firm to the touch, cook for a little longer if you need to, then remove the lid and cook for a further 5 minutes or until any remaining liquid has evaporated so that the dumplings develop their characteristic golden bases. Pour the vanilla sauce over the dumplings to serve.
Nutrition Facts : Calories 528 calories, FatContent 20 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, SugarContent 35 grams sugar, FiberContent 2 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.3 milligram of sodium
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SWEET STEAMED DUMPLINGS RECIPE | EAT SMARTER USA
From eatsmarter.com
Total Time 2 hours
Cuisine German, European, Mediterranean
- Transfer the dough to a floured surface and knead. Roll out the dough about 2 cm (approximately 3/4-inch) thick. Using a glass with an 8 cm (approximately 3-inch) rim, cut out rounds of dough (or use a biscuit cutter or a glass with a larger or smaller diameter.). Cover the dough and let rise 20 minutes. Place the dough 1 or 2 inches apart in a large heatproof pan. In a saucepan, heat 200 ml (approximately 1 cup) of milk with the sugar until the sugar has dissolved. Pour the warm milk into the pan so the dough is sitting 2 cm (approximately 3/4-inch) deep in the milk. Bring to a boil, cover and steam dumplings until cooked through, about 10 minutes. Remove from the heat, leave the pan on stove let the dumplings stand, covered for 20 minutes.
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